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Vacuum freeze-dried pleurotus eryngii crisp chip and preparation method thereof

A technology of vacuum freeze-drying and Pleurotus eryngii, which is applied in food preparation, food preservation, food science, etc., can solve the problems of long storage period and difficult storage of Pleurotus eryngii, and achieve crisp taste, short preparation time and low shrinkage rate Effect

Inactive Publication Date: 2013-04-17
FUJIAN MINZHONG ORGANIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] One of the technical problems to be solved by the present invention is to provide a kind of vacuum freeze-dried Pleurotus eryngii chips, which can solve the problem that Pleurotus eryngii is not easy to store. long term

Method used

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Examples

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preparation example Construction

[0028] The present invention also relates to a preparation method of vacuum freeze-dried Pleurotus eryngii chips, the steps of the preparation method are as follows:

[0029] Step 1. Raw material selection: select fresh Pleurotus eryngii as raw material, and wash with water;

[0030] Step 2. Slicing: Cut the washed Pleurotus eryngii into thin slices;

[0031] Step 3, cook seasoning, drain: heat soy sauce, monosodium glutamate, hydrolyzed vegetable protein, yeast extract, salt, chili powder, black pepper powder, pepper powder, nucleotide disodium, scallops and water to boiling, then pour Add the thin slices of Pleurotus eryngii, continue to cook, and finally remove and drain the water;

[0032] Step 4. Freezing and vacuum drying: Put the drained Pleurotus eryngii slices into the quick-freezing warehouse for quick freezing, then put them into the vacuum drying warehouse for dehydration and drying, and finally, take them out and put them in vacuum moisture-proof packaging bags, ...

Embodiment 1

[0043] Raw material selection and cleaning: choose 50 parts by weight of fresh Pleurotus eryngii with uniform size as raw material, and clean the surface with clear water.

[0044] Slicing: Cut the above raw materials into thin slices with a thickness of 5-8mm and moderate size.

[0045] Boiling seasoning, draining: 1 weight part of soy sauce, 0.8 weight part of monosodium glutamate, 0.8 weight part of hydrolyzed vegetable protein, 0.4 weight part of yeast extract, 0.2 weight part of salt, 0.06 weight part of chili powder, 0.06 weight part of black pepper powder, Chinese prickly ash 0.06 parts by weight of powder, 0.18 parts by weight of disodium nucleotides, 0.02 parts by weight of scallops, and 80 parts by weight of water, heated to boiling, then poured Pleurotus eryngii slices into it, boiled for 8 minutes, removed and drained .

[0046] Spreading tray: Spread the drained Pleurotus eryngii one by one evenly on the freeze-drying tray, and do not stack them together.

[004...

Embodiment 2

[0050] The parts by weight of each component of Pleurotus eryngii chips are as follows: 60 parts by weight of pleurotus eryngii, 1.5 parts by weight of soy sauce, 0.9 parts by weight of monosodium glutamate, 0.9 parts by weight of hydrolyzed vegetable protein, 0.43 parts by weight of yeast extract, 0.25 parts by weight of table salt, 0.07 parts by weight of chili powder, 0.07 parts by weight of black pepper powder, 0.07 parts by weight of pepper powder, 0.19 parts by weight of disodium nucleotide, 0.03 parts by weight of scallops, and 90 parts of water.

[0051] All the other steps are the same as in Example 1.

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Abstract

The invention provides vacuum freeze-dried pleurotus eryngii crisp chip and a preparation method thereof. The vacuum freeze-dried pleurotus eryngii crisp chip comprises the following materials: pleurotus eryngii, soy sauce, monosodium glutamate, hydrolyzed vegetable protein, a yeast extract, salt, chilli powder, black pepper powder, paprika powder, nucleotides disodium, disodium succinate and water. The preparation method for the acuum freeze-dried pleurotus eryngii crisp chip comprises the following steps of: picking the fresh pleurotus eryngii as the raw material, and using clear water to clean the picked pleurotus eryngii; cutting the cleaned pleurotus eryngii into slices; heating auxiliary materials until the auxiliary materials are boiled, adding the pleurotus eryngii slices to the boiled auxiliary materials, continuously boiling the mixture; fishing out the pleurotus eryngii slices and draining the moisture; freezing and conducting vacuum-drying on the drained pleurotus eryngii slices; and finally, getting out the pleurotus eryngii slices and packaging the pleurotus eryngii slices into a vacuum moistureproof packaging bag to obtain the finished product. According to the vacuum freeze-dried pleurotus eryngii crisp chip and the preparation method thereof disclosed by the invention, the problem that the pleurotus eryngii is not easy to store is solved; the vacuum freeze-dried pleurotus eryngii crisp chip is crisp in mouthfeel, strong in flavor, long in retention period, and capable of reducing the loss of the nutritional ingredients in the pleurotus eryngii. Moreover, the preparation process is simple, the preparation time is short, and the energy consumption is low.

Description

【Technical field】 [0001] The invention relates to a vacuum freeze-dried pleurotus eryngii chips and a preparation method thereof. 【Background technique】 [0002] Pleurotus eryngii, also known as Pleurotus eryngii, has thick flesh and crisp texture, especially the dense, firm and milky stipe tissue, which can be eaten entirely. It has a faint almond fragrance and is deeply loved by consumers. Pleurotus eryngii is rich in nutrients, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc. It can improve the immune function of the human body, and has the functions of anti-cancer, lowering blood fat, moistening the stomach and beautifying the human body. [0003] The basic principle of vacuum freeze-drying is based on the three-state change of water. Water has solid, liquid and gaseous states, and the three phases can be transformed into each other and can coexist. When water is at the triple point (temperature is 0.01°C, water vapor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L3/44
CPCY02P60/85
Inventor 候春娥
Owner FUJIAN MINZHONG ORGANIC FOOD
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